Search

Search Results

• The toxic effects of aflatoxin microorganisms in plants used as spices

  59-62

  Camelia Bara

  Views:

  100

  As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
  4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
  these, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
  the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
  of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
  examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.

• Aflatoxin production on agricultural products

  67-71

  Szilvia Kovács

  Tünde Pusztahelyi

  Mária Borbélyné Varga

  Views:

  160

  Aflatoxins due to their toxicity pose significant economic and human health threat; therefore, it is important to avoid this type of contamination in agricultural products. Until now significant aflatoxin contamination occurred mainly in foods of tropical and subtropical origin because the optimal growth of the producer Aspergillus species is between 32–38 ºC. Nowadays the aflatoxin contamination is becoming higher threat in Hungary, due to the imported products, the rising average temperature and the climatic changes. There is a significant knowledge on the genetic and environmental effectors of the aflatoxin production; however, it is remained a great problem to control mold contamination and toxin production in farming and stock-raising. Here we attempted to summarize the knowledge on aflatoxin production and attempts of the elimination.